Endive And Apple Salad Recipes

ENDIVE AND APPLE SALAD

Steps:

• To make dressing: In a small bowl, whisk together the oil, vinegar, juice and honey. Season with salt.
• In a small sauté pan, toast the pecans over medium heat. Allow to cool.
• Mix together the endive, arugula, apple and cherries (or cranberries) in a medium-size bowl. Toss with enough dressing to coat. Top with the pecans and goat cheese (optional).

ENDIVE AND APPLE SALAD

Steps:

• Whisk first 4 ingredients in small bowl. Gradually whisk in oil. Season to taste with salt and pepper. Set vinaigrette aside. Mix Belgian endive, escarole, and apple in large bowl. Toss salad with 1/4 cup vinaigrette.

ENDIVE AND APPLE SALAD

Steps:

• Wash endive, pat dry, trim ends, and cut lengthwise into 1/4-inch-wide slivers.
• Rinse, core, and thinly slice apple lengthwise.
• In a large bowl, mix honey, vinegar, and oil.
• Add endive, apple, pecans, and blue cheese and mix gently to coat.
• Add salt to taste.

ENDIVE, ORANGE AND ROQUEFORT SALAD

Steps:

• In a small bowl, whisk together the orange zest, orange juice, olive oil, vinegar, 1 teaspoon salt, and 1/3 teaspoon pepper. Set aside.
• Cut the heads of endive in half lengthwise, remove the triangle of core at the base of each half so the leaves separate, and cut the leaves in half again lengthwise. Place in a large bowl. Drizzle the leaves with the vinaigrette and add the walnuts, Roquefort, and apple. Add the arugula and toss. Zest the orange into the salad with a strip zester. Peel the orange and remove the white pith around the orange with a small sharp knife. Cut the orange sections between the membranes and toss them on the salad. Discard the membranes. Sprinkle with salt and serve.

APPLE, ENDIVE AND CABRALES SALAD

Steps:

• Separate endive leaves and wash well in cold running water. Trim and discard stems, break leaves into bitesized pieces and pat dry. Set aside in a bowl.
• Peel and core apples and cut into thin slices. In another bowl, combine remaining ingredients. Add apple slices to cream mixture. (The apples can now be reserved in the refrigerator for up to 4 hours.)
• To serve, pour apple and cream mixture over endive. Toss well to coat.

BELGIAN ENDIVE AND APPLE SALAD WITH CRANBERRY VINAIGRETTE

Steps:

• Whisk oil, cranberry juice concentrate and vinegar in small bowl to blend.
• Season to taste with salt and pepper.
• Combine endive and apples in medium bowl.
• Pour dressing over; toss to coat.
• Sprinkle cranberries, green onions and walnuts over and serve.

APPLE AND ONION SALAD ENDIVE SPEARS

Steps:

• Toast walnut pieces in a dry skillet over medium-high heat until aromatic and lightly browned, 3 to 5 minutes. Let cool to room temperature.
• Combine apples, onion, chives, and parsley in a bowl and toss well.
• Pour vinegar into a small bowl; drizzle and whisk olive oil into vinegar until emulsified. Pour dressing into apple mixture and toss to coat.
• Gently fold walnuts and blue cheese into apple mixture just before serving. Spoon filling onto each endive leaf.

APPLE, ENDIVE, AND STILTON SALAD

Steps:

• Make vinaigrette:
• In a small bowl whisk together vinegars, mustard, and sugar. Add oil in a stream, whisking, and whisk vinaigrette until emulsified. Stir in shallot, salt and black pepper.
• In a small saucepan melt butter over moderate heat and add walnuts and sugar. Cook walnuts, stirring, until golden, about 2 minutes, and transfer to a bowl.
• Cut endives lengthwise into julienne strips. Halve and core apples and cut into julienne strips.
• In a large bowl combine endives, apples, walnuts, Stilton, tarragon, and vinaigrette, tossing gently, and season with salt and white pepper.

ENDIVE, APPLE AND WALNUT SALAD

Steps:

• Remove any damaged outer leaves of the endives and rinse with cold water. Dry with paper towels, then separate the leaves, or slice crosswise, about 1/2 inch thick. Place in a wide salad bowl. Add the walnuts, gruyère, parsley and tarragon.
• Quarter the apple and cut away the core, then slice very thin (you should have at least 16 slices). Place in a bowl of water acidulated with 1 tablespoon lemon juice.
• Whisk together the vinegars, lemon juice, mustard, salt, and pepper. Whisk in the oils. Taste and adjust seasonings.
• Drain the apple slices, dry on paper towels, then add to the salad bowl. Toss with the dressing and serve.

APPLE, ENDIVE, AND GRAPE SALAD

Steps:

• In a large bowl, whisk together sour cream, buttermilk, and vinegar; season generously with salt and pepper.
• Cut apple slices in half crosswise; add to bowl along with endives, grapes, and pecans. Toss to combine. Serve immediately.

ENDIVE AND APPLE SALAD WITH CRANBERRY DRESSING

Steps:

• Place mustard, vinegar, salt, and pepper in a medium bowl, and whisk to combine. Slowly drizzle in walnut oil, whisking constantly. Add cranberries, and stir to combine. Set dressing aside.
• Core apples; cut them into 1/4-inch-thick slices, then cut slices into 1/4-inch-thick spears. Place in a medium bowl with lemon juice. Cut endive in half lengthwise, and remove core. Cut into 1/4-inch-thick spears, and place in bowl with apple mixture. Add yellow pepper; combine.
• Arrange frisee on a serving platter. Add the dressing to the endive mixture, toss to combine, and arrange on top of frisee. Serve immediately.